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Hospitality And Catering > Job Roles In Hospitality And Catering Industry > Flashcards

Job Roles In Hospitality And Catering Industry Flashcards

1
Q

What do managers do

A

Managers are:

Resposible for finances

employment

staff training

customer satisfaction

building maintenanc

deal with customer complaints and welfare of staff

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2
Q

Examples of managers in a large hotel

A

• General Manager
•Finance Manager
• Sales/Reservations Manager
• Front Office Manager
• Head Receptionist
• Human Resources (staff) Manager
• Restaurant Manager
Conference Manager
• Food and Beverage Manager
• Executive Chef
• Logistics Manager (purchase of supplies, cleaning, maintenance, security, ICT)
• Head Housekeeper

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3
Q

What do administrators do

A

Responsible for helping the business to run smoothly:

deal with correspondence

organise paperwork

manage supplies

Manage events and organise ITC support and the manager

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4
Q

Example of administrators in a large hotel

A

• Secretaries
•Assistant/Deputy Managers
Accountant
• Cashier

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5
Q

What do front of house staff do

A

Represent the business
promote reputation for the business

work with customers and staff

set up rooms

take bookings and deal with questions

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6
Q

Examples of Front of house staff in a large hotel

A

Receptionists
• Valets and drivers
• Waiters and waitresses
• Bartenders
• Cashier
Concierge

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7
Q

What do back of house staff do

A

Buy and organise supplies

Storing, preparing and organising food and drinks

clean all areas of hotel

maintain facilities and security

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8
Q

Example of back of house staff in a large hotel

A

• Stockroom Manager
• Kitchen brigade
•Maintenance team
• Gardeners /Groundskeeper
• Security guards
•Cleaners
Guest room attendants

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9
Q

What is a kitchen brigade

A

The kitchen brigade is a system for setting out and explaining the job roles and responsibilities of those people who work in a kitchen.

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10
Q

What do housekeeping do

A

Housekeeping staff work ‘behind the scenes’ to make sure that rooms, communal areas, dining rooms, conference facilities, bathrooms and other facilities are clean,safe and well maintained (e.g. replace light bulbs, mend broken appliances etc.).

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11
Q

Examples of housekeeping

A
  • Head Housekeeper and assistants
    -Room attendants
    -Maintenance Manager and assistants
    -General cleaning staff
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12
Q

Kitchen brigade roles

A

Executive chef

sous chef(under chef)

chef de partie(stations chef)

commis chef (trainee chef)

grillardin (grill chef)

garde manger (cold foods/pantry chef)

rotissier (roast chef)

patissier (pastry chef)

boulanger

glacier

kitchen porter

expeditor

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13
Q

3 things that a manager in a H and C business is responsible for

A

• Responsible for the smooth running of a business

• Responsible for the finances and security

• Employment (and dismissal) of staff

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14
Q

3 things that a waiter in a H and C business is responsible for

A

-welcoming and seating guests

-taking guest orders

-communicating them effectively to the kitchen

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15
Q

What is the Head Chef responsible for:

A

• The activities, behaviour and welfare of all the people who work in the kitchen

• Hiring new staff

• Planning and writing the menu

• Choosing, buying and storing the food

• Food hygiene and safety

• Personal safety

• The equipment

• The production of the food

• Managing the costs of running the kitchen

• Organising and maintaining the kitchen

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16
Q

2 things that a stockroom manager in a H and C business is responsible for

A

-maintaining inventories

-ordering supplies

17
Q

What is hospitality?

What is catering?

What are caterers:

A

Hospitality: accomodation with food, drink and entertainment

Catering: area which sells food and drinks (provisions)

Caterers: supply businesses and places with food made in a kitchen/factory then delivered to order

18
Q

Examples of different customer groups

A

Business conferences and meetings

• Family events

• Guests at a social event

• Tourists

• Participants in leisure activities

• Student field trips

• Travellers breaking a journey

• Passengers on a journey

19
Q

Examples of different H and C services

A

Accommodation

・ Housekeeping

• Turn down bed

• Room food and drink service

• Packed lunches

• Formal meals

• Study and training facilities

• Conference rooms

• Internet access

• Transport catering service

20
Q

What is the commercial H and C business

A

Commercial H and C businesses aim to make a profit:

They can be places where people stay in the accommodation provided (residential).

They can be places where H&C services are provided, but there is no accommodation for people to stay in (non-residential).

21
Q

What is the non-commercial sector H and C business

A

Non-commercial sector H&C businesses are non-profit making:

They can be places where people stay in the accommodation provided (residential).

They can be places where H&C services are provided, but there is no accommodation for people to stay in (non-residential).

22
Q

Examples of different establishments in the H and C field

1)Health and welfare
2)Education
3)Armed forces
4)Other

A
  1. Health and welfare:
    • NHS hospitals
    • NHS nursing and care homes
    • Emergency services
    • Prisons
  2. Education:
    • Colleges /universities
    • Boarding schools
  3. Armed forces:
    • Army/Navy /Air Force

4, Other:
• Hostels /shelters
• Private nursing and care homes

23
Q

Examples of different establishment in the H and C field

1)workforce and catering
2) Voluntary sector/ Health and welfare
3) Education
4)Public sector catering

A
  1. Workforce catering:
    • Canteens
    • Dining rooms in factories, construction sites, shops, etc.
  2. Voluntary sector/Health & welfare:
    • Senior citizen luncheon clubs
    • Charity food vans and cafes
    • Day-care centres
  3. Education:
    • Childcare day nurseries
    • School holiday clubs
  4. Public sector catering:
    • Schools
24
Q

What is worflow

A

the way that food Passes through the kitchen from delivery of ingredients to the finished meal served to the customer

25
Q

What are the different categories for equipment in the kitchen and provide examples

A

Large equipment>
E.g. ovens, cooking ranges, walk-in freezers and refrigerators

Small hand-held utensils and equipment:
E.g. bowls, jugs, pans, whisks, spatulas, knives, chopping boards

Food saftey equipment:
E.g. colour-coded chopping boards, knives, tongs, food labels, food temperature probe

Mechanical equipment:
E.g. mincer, food processor, mixer, vegetable peeler

First aid and saftey equipment:
E.g. first aid kit, safety and emergency exit signs, fire extinguishers

26
Q

What are the different folour chopping boards used for

A

Green: raw meat and poultry

Yellow: dairy and bakery

White: vegetables

Red: raw fish

Brown:fruits and sald vegetables

Blue: cooked meat, poultry and fish

27
Q

Different types and uses of knives

A

Palette knife:Spreading ingredients and lifting cooked items from a baking tray

Paring or vegetable knife: Peeling fruits and vegetables

Chef’s/ cook’s knife: Chopping a variety of foods e.g. vegetables, nuts, chocolate, herbs

Filleting knife: Filleting fish

Boning knife/meat knife: Cutting a whole chicken into joints

28
Q

What are materials in H and C

A

the range of items and products that are needed to run a H&C business, besides equipment and ingredients

29
Q

Materials used in the catering kitchen

A

Cleaning materials:
• Detergents for washing dishes, cutlery etc.
• Detergents for washing clothes, dishcloths, oven gloves, etc.
• scourers, washing up cloths, floor cloths, mops, dustpans and brushes, brooms, buckets

Employee welfare materials:
• First aid
• Hand wash liquid
• Paper towels /hand driers
• Toilet paper

Food preparation materials:
• Kitchen paper, foil, baking paper
• Food labels
• Food storage boxes and bags

Waste disposal materials:
• Waste bags and bins
• Recycling bags and bins

Maintenance materials:
• Filters for extractors
• Oil for greasing machines
• Light bulbs and batteries

30
Q

Forms of paperwork in the catering kitchen

A

Staff employment and training information

Staff health checks, sickness and accident records

Health and safety documents and certificates

Stock orders, supplier invoices and delivery notes

Food safety documents and certificates

Financial and budget documents

Hospitality And Catering (11 decks)

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